Instructions: In a large soup pot, heat 1 tablespoon of the olive oil over medium-high heat. Add onion and cook until nearly translucent. Add garlic. Don't let the garlic brown. Add carrots, celery, turnip, green beans, cabbage and potatoes and sauté them for a minute or two; use the remaining 1 tablespoon of olive oil as needed for the vegetables. You are not cooking them, just sautéing them for flavor. Add thyme, salt and pepper. Put vegetables in slow cooker and add tomatoes and broth. Cook on low for 7-9 hours, depending on the slow cooker, or on high for 4-6 hours. Just before serving, gently mash some of the potato chunks against the side of the slow cooker to thicken the soup. Stir and serve.